Heat the oil in a large pan and gently fry the onion until golden and soft. Add the garlic and ginger and cook for one minute. Turn the heat up a little and add the mushrooms. Cook briskly for a few minutes until golden in patches.
Add the chilli and spices and cubed tofu and stir to coat, then pour in the coconut milk. Add around half of the vegetable stock and seasoning and bring to a simmer.
Simmer for about 20 minutes, adding more stock if the curry gets too thick. Adjust the seasoning and serve with rice.
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